Cranberry-Pumpkin Waffles

 Description:
1/2 cup Cranberries, Dried & Sweetened (#3981)
1 cup hot water
2 cups all-purpose flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. Saigon Cinnamon (#3892)
1 tsp. Ground Ginger (#1420)
1-1/2 cup milk
1/4 cup butter
1/4 cup shortening
2 eggs
1 cup canned pumpkin

Combine berries and water in a small bowl. Let stand for 10 minutes; drain and set aside. Combine flour, sugar, baking powder, salt and spices in a large mixing bowl; stir with a fork until blended. Combine milk, butter and shortening in a small saucepan over low heat; cook until melted. Cool slightly. In a separate bowl, beat together eggs and pumpkin; stir in milk mixture. Add milk mixture to flour mixture; stir with a wooden spoon until well combined. Stir in berries. Ladle batter by 1/2 cupfuls onto a lightly greased, preheated waffle iron and cook. Makes 4 servings.

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Cranberry Spice Muffins

 Description:
1 batch AP Classic Creme Cake & Muffin Mix
1/2 tsp. Saigon Cinnamon (#3626)
1/4 tsp. Ground Cloves (#1006)
1 1/2 - 2 cups Wyman's Frozen Sliced Cranberries (#1220)
Chopped nuts if desired
Prepare mix according to directions on package. Add cinnamon, cloves, cranberries and nuts. Bake muffins according to directions on package.

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Cranberry Scones

 Description:
1-3/4 cup flour
1 Tbsp. Baking Powder
1 cup Quick Cooking Oats (#1067)
1/2 cup butter
1/2 cup chopped Pecans (#3972)
1/2 cup Dried Cranberries (#3981)
1/2 tsp. Orange Zest Granules (#1669)
1/3 cup Honey (#1307)
1/4 cup milk
1 egg, lightly beaten

Preheat oven to 375º. In medium bowl, mix together flour, baking powder, salt, and oats. Cut butter into dry ingredients. Mix in pecans, cranberries and orange zest. In small bowl, whisk together honey, milk and egg. Pour wet ingredients over dry and stir with fork just until dough begins to hold together. Turn dough out onto floured surface and gently knead 8–10 times. Pat dough into circle. Place on greased cookie sheet. Cut dough into wedges and separate them slightly. Bake for 10–12 minutes, or until light golden brown.

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Cranberry Pecan Sweet Potato Muffins

 Description:
3 cups AP Sweet Potato Pancake & Waffle Mix (#1967)
1/2 cup sour cream
2 eggs
1 cup milk
1 tsp. Zesty Lemon Zest (#1433)
1 tsp. Luscious Lemon Powder (#3636)
3/4 cup Dried Cranberries (#3981)
3/4 cup Pecans (#3972), chopped

Mix all ingredients together. Place in lined muffin pans. Bake at 400º for approx 25 min. Glaze with lemon and powdered sugar glaze for breakfast or holiday brunch. Yield: 18 large muffins.

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Cranberry Orange Bran Muffins

 Description:
Yield: 5 1/4 dozen, 2 oz. muffins.

This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of muffins you wish to bake. Thank you.

5 lb. (full box) Krusteaz® Honey Bran Muffin Mix
5 3/4 cups orange juice
2 cups Sweetened Dried Cranberries (#3981)
3 Tbsp. Orange Zest Granules (#1669)

Place orange juice, Muffin Mix, and remaining ingredients in mixer bowl. Mix on low speed 30 seconds. Scrape bowl. Continue to mix on low 30 seconds. Fill prepared muffin tins. Bake at 400º 16 –18 minutes.

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Citrus Blueberry Cream Coffee Cake

 Description:
1 recipe AP Supreme Sweet Roll Mix (#1833)
1 tsp. Luscious Lemon Powder (#3636)
1 1/2 cups Dawn® Blueberry Filling (#1641)

Blend:
1 8 oz cream cheese, softened
1/3 cup powdered sugar
1 egg yolk
2 tsp. orange juice
1 tsp. AP Orange Zest Granules (#1669)

Prepare Sweet Roll according to directions on package. Add Lemon Powder to mix. Roll dough into 9" x 13" rectangle and divide in two. Spread cream cheese mixture evenly on each rectangle. Top with blueberry filling and roll up like jelly rolls. Place seam down on lined cookie sheet. Cut slits in the top, and let rise until double. Bake at 350º for 30 – 35 minutes. Glaze and serve while still warm.

Glaze:
1 cup confectioners’ sugar
2 Tbsp. melted butter
1 Tbsp. orange juice
1 Tbsp. lime juice

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Apple Cinnamon Twists

Description: 3 1/2 cups AP Supreme Sweet Roll Mix (#1853) 4 Tbsp. melted butter 1 1/4 tsp. AP Apple Pie Spice (#1001) 1/2 cup brown sugar 1/2 cup finely chopped nuts Prepare Sweet Roll Mix according to directions on package. Let raise double. Mix apple pie spice, brown sugar and nuts together. Roll Sweet Roll dough to rectangle shape 1/2 inch thick. Spread with melted butter. Genrously sprinkle with sugar and seasoning mixture. Cut rectangle into 2 inch strips. Twist lengths and place on lined baking sheet. Bake at 350 for 10 - 12 mintues. Cool slightly and glaze. Yield: 15 twists Glaze 2 cups powdered sugar 1 tsp. Old Fashioned Almond Powdered Natural Flavoring (#1829) 1 tsp. Luscious Lemon Natural & Artificial Flavoring Powder (#3636) 2 Tbsp. melted butter 3 tsp. milk or ceram (approx.) Mix ingredients and beat until lumps are gone.

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Almond Belgian Waffles

Description: Yield: 25 7-inch waffles. This recipe calls for the entire box of Mix. If you do not wish to use the entire box, please adjust recipe to fit the number of waffles you wish to make. Thank you. 5 lb. Krusteaz® Belgian Waffle Mix (#4625) 10 cups water 2 1/2 cups Sliced Almonds (#3966) 1 1/2 Tbsp. Old Fashioned Almond Powder (#1829) Place Waffle Mix and all other ingredients in a mixing bowl. Mix on low speed 1 minute, or until blended. Pour 7/8 cup batter on to preheated, lightly greased 7-inch round Belgian waffle iron. Close lid. Wait 10 seconds and turn over. Cook waffle approximately 3 1/2 minutes. Serve warm with raspberries, slivered almonds and whipped topping if desired.

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Ali’s Nutty Nutritious Granola

Description: Ali’s Nutty Nutritious Granola • 6 cups Old Fashioned Oats (#1068) • 3⁄4 cup coarsely chopped Walnuts or Pecans • 3⁄4 cup Whole Almonds (#1885) • 1⁄4 cup light brown sugar, packed • 1 cup AP Sesame Seeds (#1034) (optional) • 1 cup Raw Sunfl ower Seeds (#2688) • 2 tsp. AP Sweet Vanilla Powder (#1534) • 1⁄2 cup Vegetable Oil • 1⁄2 cup Honey (#1307) • 1 tsp. AP Ground Cinnamon (#1005) Preheat oven to 350°. In a large bowl, combine oats, walnuts, almonds, brown sugar, sesame seeds, sunfl ower seeds and Vanilla. In a small bowl, whisk together the oil, honey and cinnamon. Drizzle the honey mixture over the cereal and combine well. Transfer the granola to two Wearever® Cookie Sheets (#1152) coated with Vegalene®. Bake for 10 minutes, stir and bake an additional 10 minutes. Remove from oven and stir again. Cool completely, break up if necessary and store in airtight Gallon Container (#1229). Note: Nuts and seeds turn rancid if stored at room temperature any length of time, so please freeze any extra granola if not eaten within 2 weeks. Enjoy!

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Alison’s Divine Cranberry Cake

Description: Mix: • 2 cups flour • 1 cup sugar • 1 tsp Clabber Girl® Baking Powder (#2847) • 1 tsp AP Powdered Vanilla (#1534) Add: • 1 cup milk • 3 cups Wyman’s® Cranberries (#1220) • 1 cup pecans, chopped • 1 Tbsp melted butter Stir and pour into 8 x 10" pan or loaf pan sprayed with Vegalene®. Bake at 350° for 30–40 min. Butter Sauce: Mix: • 3⁄4 cup cream • 1 cup sugar • 1⁄2 cup butter Simmer on low heat for 10 minutes. Pour over cake. ly divine! I make it for parties, showers and Sunday dinners. Everyone loves it and most people lick their plates! Most ladies want the recipe too.” —Alison

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Cherry Crisp

 

Description: Filling: 6 cups Dole® Red Tart Cherries (#2037) 1/3 cup sugar 1/4 cup cornstarch 1 Tbsp. lemon juice 1/4 tsp. Old Fashioned Almond Powder (#1829) 1/8 tsp. salt Vegalene® Spray (#1212) Topping: 1/2 cup all-purpose flour 1/2 cup Old Fashioned Regular Cooking Oats (#1068) 1/2 cup packed light brown sugar 1/8 tsp. salt 6 Tbsp. chilled butter, cut into small pieces 1/3 cup Sliced Almonds (#3966) Preheat oven to 375º. For Filling, combine cherries, sugar, cornstarch, juice, Almond Powder and salt in a large bowl; toss gently. Spoon into an 11" x 7" baking dish coated with Vegalene®. For Topping, combine fl our, oats, brown sugar, and salt in a medium sized bowl, stirring with a whisk. Cut in chilled butter until mixture resembles coarse meal. Stir in sliced almonds. Sprinkle evenly over cherry mixture. Bake at 375º for 45 minutes or until filling is bubbly and topping is crisp. Let stand 5 minutes. Serve warm. Yield: 8 servings.

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Carrot Crème Cake Muffins

Description: 1 batch Classic Crème Cake and Muffin Mix Muffins (#1823) 1 cup shredded carrots 1 tsp. Cinnamon (#3892) 2 handfuls of Walnuts (#3973) Prepare Muffin Mix according to directions on package, adding other ingredients. Bake as directed. Frost with cream cheese frosting for a very good, and spicy, change. — Sheri Blankenbaker of Buffalo, SD

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Buttery Table Syrup

Description: 3 parts Grandma's® Molasses (#1194) 1 part butter Heat together and serve over pancakes, waffles, French toast or hot biscuits.

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Breakfast Scramble – Fast and Easy!

Description: 2 large potatoes, baked and cubed 3 Tbsp. olive oil 1/2 medium green pepper, chopped 1 medium onion, chopped 1 tsp. garlic salt (#1019) 2 heaping Tbsp. AP Pronto Potato Topping (#3233), divided 7 – 8 large eggs 8 oz. ham, cooked & cubed 1/2 cup mild salsa 1 cup grated cheddar cheese Sautée first 6 ingredients, using 1 Tbsp. of AP Pronto Potato Topper. Combine eggs, ham and salsa. Pour over potato mixture. Cook till eggs are set and sprinkle remaining 1 Tbsp. of Pronto Potato Topper over top. Salt and pepper to taste and top with grated cheese. Cover until cheese is melted. Served with additional salsa. Hearty and filling!

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Breakfast Pizza

Description: 1 lb. Daily’s® Pre-cooked Hickory Smoked Bacon (#4835), cooked and crumbled 1 can (8 oz.) refrigerated crescent rolls 1 cup Yukon Gold Hash Brown Shreds (#2418), thawed 1/4 cup chopped onion 1 cup Shredded Cheddar Cheese (#2379) 5 eggs, lightly beaten 1/4 cup milk 1/2 tsp. Black Pepper (#1029) 1/2 tsp. salt 1/2 cup Grated Parmesan Cheese (#2567) Preheat oven to 375º. Separate crescent rolls into triangles. Place triangles on 12-inch pizza pan—points toward center. Press rolls together to form crust, and make ridge around outside edge. Sprinkle bacon evenly over crust. Top with Hash Brown Shreds and onion. Sprinkle with cheddar cheese. Whisk together eggs, milk, salt and pepper in small bowl. Pour egg mixture evenly over pizza. Sprinkle with Parmesan. Bake 15–20 minutes or until eggs are set.

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Blueberry Pecan Breakfast Pudding

Description: 2 lbs. (or 36 ct.) Mrs. Butterworth's Original French Toast Sticks (#1501) 6 eggs 3 cups milk 1 1/2 tsp. Ground Nutmeg (#1010) 1 Tbsp. Sweet Vanilla Powder (#1534) 1 cup brown sugar, packed 3 cups Wyman's Wild Blueberries (#1218), frozen 1 cup pecans, chopped Cut French Toast Sticks in to 1 inch cubes and place in large baking dish lined with Vegalene Spray. Whip together eggs, milk, nutmeg, vanilla powder and 3/4 cup of the brown sugar. Stir in blueberries and pour over French Toast cubes. Cover and refrigerate over night. Preheat oven to 400. Sprinkle pecans and 1/4 cup brown sugar evenly over bread mixture. Cover with foil and bake 40 minutes. Remove foil and continue baking 20 minutes or until blueberries are bubbling and less liquid. Cool a bit and pour maple syrup over pudding and serve.

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Caramel Pecan Sticky Buns with AP Cinnamon Rolls

3/4 cup brown sugar, firmly packed
4 TBSP butter
3 TBSP Honey
1 TBSP light corn syrup
1 1/2 cup chopped pecans

Warm above ingredients in a saucepan, just until they turn into a sauce.  Pour into greased 9X13 pan.  Evenly space 12 frozen AP Best Cinnamon Rolls (#5803) over the top of the sauce cover with plastic wrap and place in hte refrigerator overnight.  In the morning, set the pan out until it reaches room temperature, then bake as directed.  When finished baking, flip the pan onto a cookie sheet so gooey caramel sauce is on top.

YUM!!!!

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Biscuit Blossoms

Description: 5 lb. (full box) Krusteaz Buttermilk Baking Mix (#4626) 4 1/2 cups cool water 2 1/3 cups AP Gourmet Raspberry (#3789), Cinnamon Peach (#3792) or Strawberry (#3790) Jam Place water and Buttermilk Baking Mix in mixing bowl. Mix on low for 30 seconds. Change to medium speed and mix for 30 seconds. Place dough on floured surface. Roll out and fold in half. Turn ¼ turn and roll to 1/2" thickness. Cut with 2" round cookie cutter. Split each biscuit into 2 even rounds. Using 4 rounds per muffin cup, place each round along the sides and bottom of prepared muffin cups, overlapping slightly to form petals. Press dough edges firmly to seal. Place 2 teaspoons. jam in center of each cup. Bake at 425º for 14–16 minutes. Serve warm. Garnish with additional jam, if desired. Yield: 4 1/2 dozen Blossoms.

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Beth's Sweet Potato Muffins

Description: 8.5 oz AP Sweet Potato Pancake & Waffle Mix (#1967) 5 oz whole milk 1 egg 1 1/2 Tbsp vegetable oil 1 tsp AP Sweet Vanilla Powder (#1534) Preheat oven to 400. Spray muffin tin with Vegalene. Mix all ingredients until just moistened. Do not overmix! Divide into muffin tin. bake for approximately 20 minutes, or until nicely browned on top. Toothpick test: should pull out clean with no residue.  Yeild: 6 standard muffins.

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Banana Nut Muffins

 

Description: 2 cups AP Classic Creme Cake & Muffin Mix (#1823) 3 medium bananas mashed 2 eggs, slightly beaten 1 cup Gerkins Cinnamon Drops (#2776) 1 cup chopped nuts (almonds, pecans or walnuts) Mix well and spoon into muffin pan sprayed with Vegalene (#1212). Mix together 1/2 cup Golden Strusel Mix (#1818) and 1/8 cup chopped nuts and sprinkle over muffins. Bake at 375 for 20-30 minutes, or until done, depending on size of muffins.

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